I've searched through messages here but forgive me if I missed previous topics on hot holding. I've been vending both festivals and food trailer for 9 years and I've always used steam tables to hot hold my pork. I'm wondering if there is a better technique, process or equipment that you guys are using that delivers your product in the best possible heated condition to your customers???_________________UDS
Thermos
Cinder Block Spit/Smoker
250gal. Offset Smoker
84 Lang Kitchen
Ya know how ya git to Carnegie Hall don't cha...practice

I use cambro pan carriers. Towards the end of my smoke, I wrap my pork in foil, and put 3 butts to a full steam pan tray, and can usually squeeze 4 pans for a total of 12 butts in there. I throw in an oven thermometer to watch the temp in the box, and I check meat temps all day with an instant read thermometer. When I need a butt I pull one out, and pull as needed, keeping it in a steam pan on my table. I've had meat stay in the 150+ degree range almost all day, with no noticeable loss in texture or quality. I'll do the same with brisket wrapped in butcher paper. I also "charge" the carrier, before loading with meat. I boil some water, and put the pot with water in the carrier (on a hot pad or towel), and get it warmed up, so the heat from the meat isn't spent trying to warm the unit.